I just saw your post about Gluten Free eating. I am awaiting my testing results for Celiac Disease, which is an autoimmune disorder...people with this condition suffer immensely when the villi lining the small intestine cave inward and cannot absorb nutrients because of the gluten, which is a "trigger". When it happens to me, I go through horrible sickness and pain...within hours of eating anything containing gluten, once it reaches my small intestine, I get VERY ILL. I was sick for YEARS before it was determined that gluten was the problem. Took it out of my diet, I am no longer sick 24/7/365. If I accidentally "get glutened", I KNOW it even if I'm told it's "clean"...because of the immeasurable pain and illness I feel for DAYS after the incident. You are putting the health of your customers at risk EVERY TIME you sub gluten-free for gluten containing. And why? Because you think it is FUNNY? Nothing ever happens WHILE THEY ARE STILL IN YOUR RESTAURANT maybe...but go home with the people you are POISONING and see what happens a couple of hours later. YOU are the idiot. Do your research man. Really. Live MY life for a few days when I get gluten contaminated.
Gluten free is BS!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!
I always wondered how much some chef's cared about making something safe for a celiac. I was talking to a friend this morning and she mentioned a facebook post from someone she knew and how he would give people asking for gluten free food regular pasta. I'm not normally so quick to post this but if you look at where he has worked you can see he has has some serious training. Here's the link to his post:
and here is his post....
Gluten free is bullXXX!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!
Here's his info on his profile...
Damian J. Cardone has apprienticed under Swiss, Master Chef Kurt Wigger. Damian was the Executive Chef at the Sopris Chalet, Restaurant, Aspen, Co. Executive Banquet Chef at the Tavern on the Green N.Y.C.
After apprienticing under Master Chef Kurt Wigger, Switzerland. Whom, was the last person to study under Du Franze, who was the last person on earth to study under Georges Agustus Esscoffier.
Spending time between Aspen and NYC. In 05 and 06, Damian upheld the position as the wedding/banquet Chef at the Tavern on the Green. Has apeared on Regis and Kelli, Project Runway, numerous P.B.S. segments. Personally cooked for Billy Crystal, Martin Short, Tom Hanks, Segourney Weaver, and George Clooney. Currently resides in Glenwood Springs Colorado as a private chef for hire, and learning how to make tacos.
I am not a friend of his, it is all out there for the world to see, for now anyhow. I have to say I am amazed at the anger and the stupidity of his post. I would love to know where he is working right now and let them know about it. And we wonder why we react sometimes when we eat out....